Beans, Grains & Legumes

This clever “risotto” is made with carrot juice and chicken broth and dotted with peas, for a fun take on peas and ca...

Top Chef Season 9 winner Paul Qui likes cooking his sushi rice with fresh ginger for more flavor. Slideshow: Great R...

These crispy, light little patties are fantastic as mini vegetarian burgers, but they'd be great served alongside a s...

This spicy one-pot take on the New Orleans classic, dirty rice, makes a hearty main dish or an excellent accompanimen...

This vegetarian recipe combines hearty grains with crunchy nuts, creamy chickpeas and a roasted-scallion dressing. S...

A homemade lamb-and-fennel sausage, made with store-bought ground lamb, gets browned in a pan and served over fragran...

The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...

Cryovaced cooked lentils come in blocks at many grocery stores. Try mixing them into fluffy rice for a satisfying mea...

In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. ...

This is a simple recipe for basic black beans, which get a nice hint of flavor from the aromatics. Slideshow: More ...

To get the most out of turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hea...

To get fluffy, tasty quinoa, Aida Mollenkamp stirs the nutritious grain with softened leeks, then simmers it in a lig...

The heat in this deeply satisfying red lentil dish—called misir wat in Amharic, the language of Ethiopia—comes mainly...

A handful of the last good sun-ripened tomatoes, plus fresh herbs and lemon juice, keep this early fall risotto fresh...

Tara Lazar serves this dish at Birba, her pizzeria in Palm Springs, California. It calls for fregola, the traditional...

The Burmese make a simple breakfast dish by stir-frying leftover rice with crispy fried shallots, sweet peas and ear...

Anna Zepaltas grew up preparing tamales in her mother’s Southern California kitchen, but she also loves Indian and Mi...

Dried beans are one of the best things to prepare in a pressure cooker: After a 30-minute quick-soak, the beans becom...

At Cà Montanari in Emilia-Romagna, this simple, flavorful risotto is made with the restaurant’s homemade traditi...

The great shortcut here is the packaged rice-and-grain blend. Instead of cooking them separately, all the grains cook...